Cheesecake will always be my all-time favorite dessert.  As a kid, I would usually only get it on my birthday.  The good thing about being an adult is getting to do pretty much whatever you want.  So, a few days ago, J decided to treat me to his special homemade cheesecake.  We don’t have an oven here in Korea, but thankfully his recipe is completely no bake! All you need is a saucepan, a bit of heat, and a refrigerator for cooling.  Boys, take notes.

Prep time:  less than 1 minute

Cook time: 2 minutes for butter crust, 10-12 minutes for filling


  • 8 oz cream cheese
  • 1 1/2 c whipping cream
  • 1 sleeve of plain biscuits or graham crackers, crumbled
  • 3 tbsp butter
  • 2 chocolate bars (I really like Hershey’s Cookies & Cream)


Heat butter in a pan over low heat.  Smash biscuits/graham crackers in their sleeve, then open and pour into the melted butter.  Stir around until all crumbs are saturated, then move the mixture to a flat bowl or pie pan/tin.  Evenly distribute the crumbs and press down with your fingers, forming a solid crust.  Place in the refrigerator and allow to set.

In a pan, heat whipping cream over low heat.  Once it comes to a simmer, add cream cheese, stirring frequently.  When the cream cheese has fully melted, add broken bits of the chocolate and continue to stir.  It will only take a few minutes to achieve a homogeneous consistency.  Pour the mouth-watering-inducing mixture evenly over the crust and place back in the refrigerator.  It will take a few hours to set properly.

Yields 4 large pieces, 8 normal slices